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How to make cream cheese cream. Hochland Curd Cheese Creamy - “I buy it in dozens

Cream cheese cream for the cake is considered the most unique and common. Firstly, it can be supplemented with various components - nuts, fresh fruit, liqueurs or cognac. Secondly, it keeps its shape perfectly, since the temperature is given view cream does not affect. So, we offer you to consider step by step recipes and a variety of cooking options.

Classic filling option

Sweet tasty layer for cakes, it is recommended to make with two types of cheeses: Mascarpone and Philadelphia. They are used not only for smearing, but also as a decoration of the finished confectionery... Most suitable for biscuit or honey type cakes.

Ingredients:

  • powdered sugar - 1/2 cup;
  • cream with a fat content of 35% - 350 ml;
  • Mascarpone cheese - 270 g;
  • vanilla - 1/2 tsp;
  • Philadelphia cheese - 270 g.

Preparation:

First of all, the cream must be put in the refrigerator or freezer for 20 minutes.

Put two types of cheese in a container, stir. Using a mixer, beat.

We fall asleep with sweet powder. Beat until the curd is fluffy.

Pour in the vanilla essence, mix.

Add cold cream in a thin stream and continue whipping. That's it, the recipe is creamy- cheese cream for the cake came to an end. You can safely take and use it for its intended purpose.

Important! It is easy to make the mass thick; you just need to place it in the cold for 60 minutes.

Nut filling for cake

Ingredients:

  • cottage cheese - 500 g;
  • granulated sugar - 220 g;
  • cream with a fat content of 33% - 200 ml;
  • lemon zest - 1/3 tsp;
  • food gelatin - 2 tablespoons;
  • chilled water - 100 ml;
  • vanilla - 1 g;
  • walnuts - 100 g.

Preparation:

  1. Pour the required amount of water into a small container, pour out the gelling ingredient. Stir, cover and leave to swell for half an hour.
  2. In the meantime, you need to prepare the remaining components: rub the cottage cheese through a fine sieve (small lumps should not be present in the finished mass), sort out the nuts and lightly fry in a pan without oil, then finely chop.
  3. Put the prepared curd product in a deep container, add vanillin, beat. Add finely chopped lemon zest and gelatin, stirring occasionally.
  4. Pour the cream into a separate container, whisk. Then add in small portions to the curd mixture with constant stirring.
  5. At the very end, lay the nuts, stir and put in the cold for 2 hours.

Berry cream option

Consider a recipe with a photo for making a cream cheese cream for a cake, which, in addition to the main components, includes berries. It is recommended to add a little vanilla to enhance the aroma.

Ingredients:

  • Philadelphia curd cheese - 350 g;
  • vanillin - 1 tsp;
  • butter - 130 g;
  • fresh berries - 500 g;
  • icing sugar - 120 g.

Preparation:

  1. Put the butter in a bowl and begin to grind, add the powder.
  2. After 7 minutes, pour in the vanilla, lay in the cheese, beat until the mass becomes homogeneous and airy.
  3. We sort out the berries, removing the spoiled and rotten ones. We transfer to a sieve, rinse. Pour into a blender bowl and grind. We combine them with the previously prepared mass, stirring gently.
  4. The sweet layer can be used immediately, but it is recommended to keep it in the refrigerator for 1 hour.

Advice! For whipping the components, you can use not only a mixer, but also a blender, if it has special attachments. If the mass is too saturated with air, then it will be much more difficult to lay it on the surface of the cake.

Berries can be taken not only fresh, but also frozen. First, they need to be thawed, allowed to drain off excess liquid and only then used.

Butter cheese cream

In this recipe, it is necessary to strictly observe the temperature of the products: cheese - chilled, butter - soft. They are used not only for decoration, but also for leveling the sides of a confectionery.

Ingredients:

  • granulated sugar - 120 g;
  • butter - 100 g;
  • Mascarpone cheese - 340 g;
  • vanillin - 1 tsp

Preparation:

  1. Grind sugar in a coffee grinder.
  2. We release the soft butter from the packaging and leave it in a plastic container. Grind, adding powdered sugar in small portions.
  3. Put cream cheese on a tablespoon, beat. At the very end, add vanilla, stir gently.
  4. Then put it in the refrigerator for 1 hour.

From the resulting cream, you can decorate a cake, the diameter of which is 25 cm.For smearing, these components must be multiplied by 2.

Important! If the cake will be further decorated with mastic, then the place of attachment with the figurine needs to be greased melted chocolate... Otherwise, the decoration will melt, which can spoil the appearance of the product.

Condensed cream option

Consider a recipe with step by step photos for the preparation of cream cheese cream for the cake. It can be used not only for spreading cakes, but also for decorating cakes.

Ingredients:

  • cream with a fat content of 33% - 220 ml;
  • butter - 200 g;
  • condensed milk - 1 can;
  • vanilla - 1/2 tsp

Preparation:

  1. Remove the oil from the packaging, cut into small pieces and put in a plastic container.
  2. Pour in condensed milk and begin to beat with a mixer. The consistency of the mixture should be homogeneous.
  3. Pour the chilled cream into another container, pour in crystalline vanillin, beat.
  4. Combine the two mixtures, stir gently with a plastic spoon.
  5. Put the finished mass in the refrigerator for half an hour.

Advice! Be sure to chill heavy cream before cooking. The dishes must be cold and clean. During whipping, the cream will foam and thicken in just a few minutes. The main condition is not to beat for a long time, otherwise oil will turn out.

A fluffy cheese cream cake is one of the best options toppings and coatings of desserts. It is light, airy, has a pleasant creamy taste and is less caloric than heavy ones. oil creams... Find out what types of cheese you can use to make this cream, what kind of kitchen utensils you need, and different variations of recipes on the theme of cheese cream for a cake.

How to make cream cheese cake

To make cheese or Cheese cake cream, you should use soft varieties. Philadelphia, mascarpone and ricotta cream cheeses are excellent options. Sometimes they are replaced with more affordable cottage cheese, melted cheese and just cottage cheese. The base of these cheeses is often diluted with the following additions:

  • Cream. Special "confectionery" cream from 30% fat and above impart a soft texture to the mass.
  • Cottage cheese. One of the most common types of creamy curd cream, is a filling for the popular American dessert cheesecake.
  • Condensed milk. A good sweetener, it can be used as an impregnation for cake layers.
  • Cocoa. Gives a characteristic chocolate flavor, it is better to enter in the form of glaze.
  • Berries. Fresh or dried - it doesn't matter, sour berries perfectly set off the sweetness of the main cheese mass.
  • Jam. To give the desired shade and taste to the base, jam or preserves are often used.
  • Vanilla. Natural or synthetic, enriches the cheese cream with a pleasant vanilla aroma.

The basis of soft cheese transfer to a deep bowl and whisk lightly with a whisk. After that, the additives indicated in the recipe are introduced. IN classic version these are cream, icing sugar, eggs and vanilla. The resulting mass is kneaded with a wooden spoon or a silicone culinary spatula. The latter tool is very convenient to use for smoothing the surface of the dessert, so it looks more attractive.

Cheese cream recipe

By adding new ingredients to basic recipe you can get original and delicious variations on the theme of cheese cream. They can be used for the base of a simple shortbread cheesecake, interlayer biscuit cakes cakes, decorating cupcakes, filling eclairs, profiteroles and so on. Experiment with the composition and create the perfect software for yourself appearance and taste cheese cream.

With curd cheese with condensed milk

  • Time: 15 minutes.
  • Servings Per Container: 1.
  • Calorie content of the dish: 303 kcal / 100 grams.
  • Purpose: dessert.
  • Cuisine: European.
  • Difficulty: easy.

A very simple cream of curd cheese for a cake with the addition of condensed milk. The mass turns out to be rich in color, thanks to the caramel shade of boiled condensed milk. The cream for the cake is dense, while it has a silky texture due to the addition of butter. You can use and raw condensed milk, but in this case you need to make sure that the curd is not too liquid.

Ingredients:

  • curd cheese - 300 g;
  • boiled condensed milk - 300 g;
  • butter - 50 g.

Cooking method:

  1. Whisk cheese product mixer or hand blender.
  2. Add soft butter and beat again.
  3. Gradually introduce condensed milk, kneading well until smooth.
  4. The cream should not be liquid, it should keep its shape well.
  5. Place the cheese mixture in the refrigerator for a few minutes before applying to the cake.

With banana

  • Time: 20 minutes.
  • Servings Per Container: 1.
  • Calorie content of the dish: 270 kcal / 100 grams.
  • Purpose: dessert.
  • Cuisine: European.
  • Difficulty: easy.

This aromatic banana cake cream cheese is perfect for biscuit cakes and many other desserts. If the bananas are not sweet enough, then more powdered sugar can be added to the mass. It is easy to make at home using granulated sugar and a coffee grinder. It is important to whip the cream chilled, so it will disperse better, increase in volume.

Ingredients:

  • cream cheese - 400 g;
  • cream 33% - 300 ml;
  • banana - 200 g (2 pcs.);
  • icing sugar - 5 g.

Cooking method:

  1. Dissolve the icing sugar in the pre-chilled heavy cream.
  2. Beat a little with a mixer, about 5-7 minutes, gradually adding speed until the mass increases in volume.
  3. Add cheese product, mix well.
  4. In a separate container, mash two bananas with a fork until a mushy consistency, you can use a blender.
  5. Add the chopped bananas to the bulk and beat for another 5 minutes.
  6. When assembling the cake, you can put banana slices on top of the cheese cream.

With fruit puree

  • Time: 20 minutes.
  • Servings Per Container: 1.
  • Calorie content: 424 kcal / 100 grams.
  • Purpose: dessert.
  • Cuisine: European.
  • Difficulty: easy.

Thanks to the fruit puree, you can add the desired flavor and flavor to the cheese base. For this recipe, currants are used. You can take both fresh and frozen berries. Fruit puree made from peaches, bananas, and other fruits will also work well with cheese cream. Almette curd cream cheese is used as a base. You can use other types of curd cheese.

Ingredients:

  • frozen berries (currants) - 500 g;
  • curd cheese - 350 g;
  • butter - 120 g;
  • icing sugar - 100 g;
  • vanillin - 2 g.

Cooking method:

  1. Make sure the butter is soft and the cheese product chilled when cooking.
  2. With a mixer at medium speed, beat the butter with powdered sugar, the mass should turn white.
  3. Add vanillin, lay out the cheese product and walk again with the mixer until the mass is fluffy and smooth.
  4. Beat the slightly thawed berries in a blender until puree.
  5. Gently enter into creamy mass and stir until smooth.
  6. The cream is immediately ready to cover the cakes, but before finishing the edges, it is better to chill it a little.

Creamy curd

  • Time: 20 minutes + 2 hours.
  • Servings Per Container: 1.
  • Calorie content: 229 kcal / 100 grams.
  • Purpose: dessert.
  • Cuisine: European.
  • Difficulty: easy.

Truly creamy curd, as these two base ingredient according to the recipe are used in equal proportions. Before applying the mass to the cake layers, it must be cooled on the refrigerator shelf for at least two hours. It is important to use soft curd, not grainy. Otherwise, numerous lumps and grains will be felt.

Ingredients:

  • low-fat cottage cheese - 200 g;
  • cream 33% - 200 ml;
  • icing sugar - 100 g;
  • vanilla sugar - 5 g.

Cooking method:

  1. Grind the cottage cheese through a sieve so that there are no lumps left.
  2. Dissolve the icing sugar in the cream and vanilla sugar.
  3. Mix everything and beat with a mixer until fluffy.
  4. Combine creamy and curd mass, interrupt again until smooth.
  5. Chill well before applying to cake.

Cream Cheese with butter

  • Time: 15 minutes + 2 hours.
  • Servings Per Container: 1.
  • Calorie content of the dish: 436 kcal / 100 grams.
  • Purpose: dessert.
  • Cuisine: European.
  • Difficulty: easy.

The original cream cake Cheese is hearty and very delicious dessert... The mass is dense and high-calorie, due to the high content of butter in the composition. The amount of powdered sugar can be varied based on the preferred sweetness. For a characteristic aroma in the last minutes of whipping, you can add a little vanillin or natural vanilla.

Ingredients:

  • cream cheese - 300 g;
  • butter - 100 g;
  • icing sugar - 80 g.

Cooking method:

  1. Oil room temperature beat on medium speed for 2 minutes.
  2. Add powdered sugar to it, beat everything again, the mass should turn white and increase in volume, depending on the power of the mixer, this process can take up to 10 minutes.
  3. While whisking, gradually introduce the creamy cheese product.
  4. Before applying to the cake, the mass should be sent to the refrigerator for a couple of hours, then it will become denser.

With melted cheese and cream

  • Time: 15 minutes + 2 hours.
  • Servings Per Container: 1.
  • Calorie content: 297 kcal / 100 grams.
  • Purpose: dessert.
  • Cuisine: European.
  • Difficulty: easy.

A budget version of cream made from processed cheese with the addition of pastry cream. It is important for cooking to take creamy processed cheese with classic taste, no salty additives. It should be soft, break completely without forming lumps. The sweetness can be adjusted to your liking. To better dissolve the sugar in the cream, you can pre-mix it into powder.

Ingredients:

  • cream 30% - 200 ml;
  • cream cheese - 100 g;
  • sugar - 100 g.

Cooking method:

  1. Whisk the processed cheese with two tablespoons of sugar until smooth.
  2. Whisk the chilled cream with the remaining sugar in a separate bowl.
  3. Combine the cream with the cheese mass, stir and whisk a little more.
  4. After applying to the cake, refrigerate for 2-4 hours.

With cream cheese and eggs

  • Time: 15 minutes.
  • Servings Per Container: 1.
  • Calorie content of the dish: 302 kcal / 100 grams.
  • Purpose: dessert.
  • Cuisine: European.
  • Difficulty: easy.

It is better not to cook a cream based on cream cheese with eggs for future use, but use it immediately after cooking. To make the mass more fluffy, it is recommended to separate the yolks from the whites, beat them separately, then combine and add to the cheese mass. This will make the cream more fluffy. Instead of vanillin, you can use a natural pod, essence, or even remove this ingredient from the list.

Ingredients:

  • cream cheese - 300 g;
  • cream 33% - 100 ml;
  • sugar - 100 g;
  • vanilla sugar - 5 g;
  • eggs - 2 pcs.

Cooking method:

  1. Mash the cheese with sugar, pour in the cream and beat well with a mixer.
  2. Beat two eggs and add to the mixture, beat again.
  3. At the end of whipping, add vanilla sugar for flavor.
  4. The cream is immediately ready for decorating the cake.

  • Time: 20 minutes.
  • Servings Per Container: 1.
  • Calorie content: 314 kcal / 100 grams.
  • Purpose: dessert.
  • Cuisine: European.
  • Difficulty: easy.

A great option for the layer and coating of the cake would be coffee cheese cream. For its preparation, you can use both instant and natural coffee. The latter should be brewed and filtered in advance. Give the mass a characteristic Brown color you can use cocoa. You can add a spicy note using alcoholic beverages, for example, introduce a few drops of Amaretto liqueur.

Ingredients:

  • cream cheese - 400 g;
  • cream 33% - 350 g;
  • instant coffee - 10 g;
  • icing sugar - 5 g.

Cooking method:

  1. Dissolve the icing sugar and coffee granules in the chilled cream.
  2. Beat the cheese base separately until fluffy.
  3. Gradually add the cream with the coffee, beat for a few more minutes until smooth.
  4. The mass is ready for decorating the cake.

  • Time: 20 minutes.
  • Servings Per Container: 1.
  • Calorie content: 342 kcal / 100 grams.
  • Purpose: dessert.
  • Cuisine: European.
  • Difficulty: easy.

Any type of chocolate can be used to make chocolate cheese cream, it is important that it is natural. Its amount can vary based on the desired shade. The chocolate is heated in a water bath, thus reducing the risk of the mass separating. Chocolate is often replaced with cocoa powder. Any cream cheese can be used for cream, based on taste preferences.

Ingredients:

  • cream cheese - 400 g;
  • cream 33% - 350 ml;
  • dark chocolate - 100 g.

Cooking method:

  1. Pre-chill heavy cream.
  2. Beat the cheese base with a mixer, about 5-7 minutes.
  3. Melt dark chocolate in a stewpan in a water bath, add the cream, mix well, make sure that the mass does not stratify.
  4. Add the chocolate-cream mixture to the cheese base, beat again with a mixer on high speed until fluffy.
  5. Apply the mixture to the cake layers immediately after preparation.

With nuts on a gelatin base

  • Time: 30 minutes + 2 hours.
  • Servings Per Container: 1.
  • Calorie content of the dish: 283 kcal / 100 grams.
  • Purpose: dessert.
  • Cuisine: European.
  • Difficulty: easy.

In order for the gelatin-based cheese cream to be homogeneous and without lumps, it is important to dissolve it correctly, according to the instructions on the package. By this recipe are used walnuts, they can be replaced with hazelnuts, almonds, cashews and even peanuts, according to your taste. In order for them to reveal their aroma, they must first be fried in a dry frying pan. Homemade fat cottage cheese is used here as a cheese base.

Ingredients:

  • homemade cottage cheese - 500 g;
  • sugar - 250 g;
  • cream 33% - 200 ml;
  • walnuts - 20 g
  • instant gelatin - 10 g;
  • vanilla sugar - 2 g;
  • lemon zest - 2 g.

Cooking method:

  1. Rub the cottage cheese through a sieve to get rid of grains and make the cheese mass more fluffy.
  2. Soak the gelatin cold water, according to the instructions on the package.
  3. Fry the kernels in a dry skillet walnuts, cool, chop with a knife or blender until fine crumbs.
  4. Whisk the cottage cheese with two types of sugar.
  5. At the end of the whisk, add the swollen gelatin and lemon zest.
  6. Whip the cream in another container, then gently add it to the bulk.
  7. Add nuts, mix until smooth.
  8. Before applying the mixture to the cake, send it to the refrigerator for 2 hours.

Video

The cheese cream for the cake is easy to prepare, has a delicate creamy taste and a stable dense texture. For 500 g of cream cheese cream for a cake with a diameter of 18-20 cm, the following ingredients are needed:

  • cottage cheese cheese - 350 g;
  • butter - 120 g;
  • icing sugar - 100 g;
  • vanilla extract - 2 tsp

Let's clarify right away that the creamy cheese cream for the cake, the recipe for which we recommend, can be successfully used for decorating piece baked goods, where a stable form of creamy decorations is required. This volume can be used to decorate up to 15 cupcakes.

Flavors to the main recipe

To give new flavoring effects classic recipe biscuit cake, liqueurs, cocoa, chocolate, chopped nuts are introduced into the cheese cream. For some confectionery, for example, for pancake cake with cheese cream instead of cream with sugar, condensed milk is used. Its flavor goes well with a pancake base.

If fruits are included in the cake recipe, then part of the cheese in the cream can be replaced with cottage cheese. Such a curd-cheese cake cream goes well with taste and aroma. fresh berries, canned fruits and even vegetables. An example is a carrot cake with cheese cream, where a neutral curd addition will emphasize the unusual taste of a biscuit with a lot of flavors.

In some versions of a cake with cheese cream, fruits are used not only in the external design. For example, peeled orange slices are crushed and mixed with a cream filling.

If a cake with cream cheese cream does not have complex decorations, but is intended only for sandwiching cakes, then butter is often replaced with cream with a fat content of 33-38%. The light creamy taste is ideal for recipes such as red velvet cake with cheese cream.

Confectionery decoration

The snow-white cream effectively emphasizes the rich color of the biscuit, which is perfectly visible in the photo of cakes with cheese cream with colored cakes.

White cream successfully emphasizes the golden orange color of the biscuit in carrot cake with cheese cream.

Most of all, this effect can be observed on the inner cut chocolate cake with cheese cream.

The contrast is also seen in an exotic culinary product called Red Velvet Cake with Cheese Cream, where the cakes have a deep red color.

It is ideal for leveling cake surfaces for icing or finishing. Many cakes are usually completely covered with cream for aesthetic purposes. After hardening, the creamy cheese cream perfectly emphasizes the geometric shape of the confection. Cake with cheese cream is decorated with berries, chocolate of contrasting colors, coconut flakes.

Some deviations in the cake cheese cream recipe occur with respect to the main ingredient - soft curd cheese. Use as one type: "Almette", "Philadelphia", "Hochland", and connect different varieties... In cheese cream for a cake with Mascarpone or Ricotta, they are used by 50%, as they sometimes stratify.

Cheese cream recipe with step by step instructions

Now let's move on to the question of how to make cheese cream for a cake.

  1. Chilled cheese is kneaded to obtain a homogeneous mass.
  2. Beat the softened butter with powdered sugar for about 5 minutes.
  3. Combine butter, cheese and vanilla essence.
  4. At maximum speed, continue to beat the mixture until the desired state.

The result should be a homogeneous, fluffy, stable mass with vanilla aroma and sweet creamy taste... The preparation of the cream is stored in the refrigerator, where during cooling it will acquire an even denser consistency and harmonious taste.

How to make cheese cream for a cake correctly if you want to make your own changes to the recipe. If you want to correct the recipe, then follow the simple rules.

All ingredients except butter must be refrigerated. This applies to cheese, cream and cottage cheese.

It is better to beat the ingredients of the cream separately and only then combine.

It is better to use not sugar, but icing sugar.

Additives in the form of cocoa, fruit puree, chopped nuts are introduced into the cream in small portions in stages, at the end of the batch.

Adjust the sweetness of the cream to suit your taste preferences, this is especially true in recipes with condensed milk.

Don't be afraid to use lightly salted cheeses they attach to the cakes spicy taste, accentuate the sweetness of the rest of the ingredients.

The cheese cream has a great reputation. It is easy to cook, and it will not let the hostess down in the difficult task of creating a festive treat. With a creative approach for any event, you can make changes to a simple recipe, focusing on the tastes of loved ones and friends.

Cheese creams can be considered a model of pliability and resilience. And if the first advantage implies excellent compatibility with various fillers - nuts, fruit puree, liqueurs, cognac, then stability means excellent preservation of the given shape. The temperature and the percentage of the base with flavoring fillers have little effect on such creams.

Cheese cream for cake - general principles of preparation

In the preparation of cheese creams for cake, spreadable cream cheese or homemade low-fat cottage cheese is used. A wide range of similar products allows you to choose them, including based on financial capabilities. Of the expensive cream cheese you can choose Mascarpone and wonderful Philadelphia. More affordable analogs include riccott and Almette cheeses, President, Hochland and Violetto are also good.

Creamy mass based on cottage cheese or cream cheese it is easy to prepare, and it turns out to be very tender and incredibly tasty. The cheese is whipped with granulated sugar or powdered sugar, after which other components are added to it, whipping or stirring with a whisk. The success of the prepared cream depends not only on the quality of the products and the correct proportions. Their temperature is also important. If you do not follow the recipe recommendations, the mass may not whip. If the recommended temperature regime of the products is violated, an extremely unpleasant process of stratification occurs.

In cooking, for the preparation of cream cheese creams, in addition to the main curd product use cream or butter. The mass is sweetened with granulated sugar or powdered sugar, flavored with vanilla, and berries, chocolate or chopped nuts are added to it for taste. Creamy cheese cream is not only an excellent filling for a cake, it can be used to decorate a dessert and even out its sides. Most cheese creams are great for decoration when correct preparation they keep their shape perfectly and do not thaw during prolonged stay in a warm room. Using them to decorate a cake, you can additionally tint with food colors.

A simple cream cheese cake recipe

A variant of a cream cheese cream, in the preparation of which two types of cheese are used: Mascarpone and Philadelphia. You can layer any cakes, but it is most combined with biscuit and honey biscuit-type blanks. Can be used both for coating and for decorating cakes.

Ingredients:

Fatty, 35%, cream - 350 ml;

120 g powdered sugar;

Mascarpone cream cheese - 250 gr.;

A spoonful of vanilla essence;

250 g Philadelphia cheese.

Cooking method:

1. Place both types of cream cheese in a bowl and mix together, whisking at low speed with a mixer for two minutes.

2. Passing through a sieve, add the powdered sugar and continue beating, gradually increasing the speed until you have a fluffy mass.

3. Remove the mixer, stir the mass with a spatula, carefully removing the powdered sugar stuck to the walls. Add vanilla and continue to beat with a mixer.

4. Pouring in small portions, add the cream. For the mass to whisk well, the cream must be cold. Place them in the freezer beforehand, but no more than 25 minutes.

5. A well-thickened air mass can be used to coat the cakes immediately or placed in the refrigerator for an hour, it will become thicker.

Cheese cream for a cake with cottage cheese and white chocolate

A chic cheese cream that can be not only a great addition to any sponge cake, but also a dessert. It is prepared quickly, and most importantly - simply, even an inexperienced cook can handle it. For a better bunch, the cheeses need to be warmed up to room temperature in advance.

Ingredients:

Not dry homemade cottage cheese- 280 gr.;

150 g white chocolate, non-porous;

200 gr. fresh cream cheese Mascarpone.

Cooking method:

1. Grind homemade cottage cheese on a sieve, add cream cheese and leave in a warm room for a while. In order for the cream to whisk well and not exfoliate, the products should be as close to room temperature as possible.

2. Break into pieces White chocolate, melt it with a so-called water bath and set aside to cool.

3. Begin to beat both types of cheese with a mixer. When the mass becomes homogeneous, in a teaspoon, without stopping whipping, add melted chocolate into it.

4. Before putting on the cake, place the prepared mass in the common compartment of the refrigerator for at least two hours.

Universal cream cheese cream for a cake with curd cheese and nuts

Simple and quite versatile cream cheese cream for cakes and pastries. Remarkably retains its shape, only three products are required for cooking: powdered sugar, fresh curd cheese and heavy cream. The last two ingredients should be chilled. It is remarkable in that the proportions of products can be selected, focusing on your taste preferences. But it is worth noting that the more curd cheese, the more confidently the resulting mass will keep its shape.

Ingredients:

Cream, high fat, not less than 33% - 100 ml;

100 g sugar, preferably homemade, powder;

Curd cheese "Kaymak" - 400 gr.

Cooking method:

1. Cottage cheese beat for a couple of minutes with a mixer with powdered sugar.

2. In a separate clean, completely dry bowl, whip the chilled cream.

3. Combine the two fluffy masses and mix them by whisking with a mixer on low speed.

Nut butter cream cheese cake with cottage cheese and gelatin

Recipe for a thick creamy cheese cream that will definitely not flow. Most suitable for cake leveling. It is recommended to coat only well-soaked biscuit cakes.

Ingredients:

A pound of fat homemade cottage cheese;

A third teaspoon of crushed lemon zest;

250 g fine white sugar;

A glass of fat 33% cream;

Two tablespoons of "quick" gelatin;

1 gr. vanilla sugar;

A small handful of walnuts.

Cooking method:

1. Grind the curd on a sieve to make the mass more fluffy and free of grains.

2. Pour half a glass of cold water over the gelatin according to the instructions on the package.

3. Fry the nuts in a dry skillet. Cool and chop finely with a knife.

4. Whisk the grated cottage cheese with the addition of sugar and vanilla sugar.

5. Whisking, enter lemon zest and swollen gelatin.

6. In a separate, dry bowl, whip the cream and stir gently into the whipped curd.

7. Add chopped roasted nuts, stir and refrigerate for two hours.

Cream cheese cream for butter cake

A variant of a cream for decorating the top of the cake and leveling its sides. Decorated cake can stay warm for a long time without losing its beauty. In cooking, it is important to observe the correct temperature regime for the products - the cheese should be chilled, and the butter should be slightly melted.

Ingredients:

Vanilla extract - 2 tsp;

100 g powdered sugar;

Half a packet of butter, high-fat butter;

340 g creamy fresh cheese Mascarpone or Philadelphia.

Cooking method:

1. Cut the softened butter into pieces and beat with the addition of powdered sugar to a fluffy mass.

2. While whisking, add the cream cheese in a spoon.

3. The prepared cream is enough to decorate a cake with a diameter of 25 cm. If you also need to grease the cakes, increase the rate of products, taking into account the given proportions.

Cheese cream for a cake with butter and berries

Fresh or frozen berries are added to the main components of the cheese cream. Frozen fruits must be properly thawed before use, and so that no excess liquid remains in them, stand for some time on a sieve or in a colander. Vanilla powder is used as a flavoring agent. It can be replaced with vanilla extract (1 tsp).

Ingredients:

Half a glass of powdered sugar;

340 g any curd cheese;

A teaspoon of vanilla powder;

A pound of fresh or frozen berries;

120 g butter "Traditional" butter.

Cooking method:

1. A couple of hours before cooking, place the cheese in the "warm" compartment of the refrigerator, close to the back wall. On the contrary, take out the oil to soften.

2. At medium mixer speed, beat slightly melted butter with powdered sugar for seven minutes.

3. Add the vanilla, put the cheese in the creamy mass and go over it again with a mixer until you acquire lightness and uniformity.

4. Blend the thawed berries with a blender and gently mix the cooked puree into the cream.

5. Berry cheese cream for spreading the cakes can be used immediately, before smoothing the sides of the cake, it is better to slightly cool it.

Cream Cheese Cake - Cooking Tricks and Tips

It is advisable to whip all the components separately, if cream is used, it is recommended to whip them only in a clean, dry and necessarily pre-chilled container. In the process, they first begin to foam, after which they thicken. The main thing is not to overdo it, with prolonged and intense whipping, the cream can turn into butter.

It is undesirable to add all granulated sugar or powder to curd or cream cheese at once. To make the sweetener disperse more evenly, and the sugar crystals are completely dissolved, try to add it in small, 1-2 tablespoons, portions, continuing to beat continuously.

If you put mastic decorations on a cake greased with butter cream, grease the contact points with melted chocolate - the mastic will not melt.

For whipping, both a mixer and a blender are suitable. The main thing is to use nozzles that will not excessively saturate the mass with air. Excessively airy cream is more difficult to place on the cake.

You can use a spatula or ruler to apply the cheese cream to the cake. It is better to use a pastry bag with a variety of attachments for applying jewelry.

Many of the cream cheeses have a slightly salty flavor. This will not spoil the taste of the dessert, but will only give it a peculiar accent. In addition, the cream can always be sweetened by increasing the amount of powdered sugar or sand.

Now mega popular cake "Red Velvet". I've lost count of how many times I've done it.

The dough is very easy to prepare, especially if the kitchen has a stand mixer. We load everything into a bowl and beat until smooth.

I bake three cakes with a diameter of 24 cm. You can also bake in one form, and then cut. But baking each separately, we get a flat crust, without cracks (I like this option more).

I always make Red Velvet cake with cream cheese. You can eat it right away, but if you let the cake brew, it will be just a taste bomb!

As for the decoration. It all depends on your reason and imagination. I decorated the cake with chocolate and fruit. In general, you can disguise this beautiful cake under any decoration.

Our ingredients for the dough.

We put the bowl on the scales. First, fill in all the bulk ingredients.

Then we add the liquid ingredients.

Beat the dough with a mixer until smooth.

Cover the form with baking paper. Pour out the dough.

If you bake three cakes, 450 g of dough comes out for each.

Bake the cakes at 170 degrees until tender. About 12-15 minutes.

Run a spatula along the edge of the mold and remove the cake, remove the paper and cool the cake on the wire rack.

The cakes are very tender, you need to work with them carefully.

Ideally, wrap the cakes in foil (each separately) and stand for at least a couple of hours.

I bake the cakes in the evening and collect the cake in the morning.

To make it really beautiful, I cut off the edges. You don't have to.

The cream for the cream must be cold.

Beat the cream until peaks are stable.

Add cheese and powdered sugar.

Beat again until smooth.

It is more convenient to collect the cake in a split ring. If this is not the case, you can do it in the usual way.

Put a third of the cream on the cake, level it.

Cover with the second cake and spread the cream again.

Close with the third cake. We remove the ring.

Apply the cream to the sides and top of the cake.

We smooth out the cream and decorate.

Today the cake "Red Velvet" with cheese and butter cream I got like this. Try it, you won't regret it!

You can leave the sides open, it looks great too.